Slow Cooker Meatball Stone Soup

 

1

bag (16 oz) frozen cooked Italian-style meatballs

1

carton (32 oz) Progresso® beef flavored broth

2

cans (14.5 oz each) diced tomatoes with Italian herbs, undrained

1

medium potato, chopped (1 cup)

1

medium onion, chopped (1/2 cup)

1/4

teaspoon garlic-pepper blend

1

bag (1 lb) frozen mixed vegetables

• 1 In 3 1/2- to 4-quart slow cooker, mix frozen meatballs, broth, tomatoes, potato, onion and garlic-pepper blend.
• 2 Cover; cook on Low heat setting 9 to 11 hours or until vegetables are tender.
• 3 Stir in frozen mixed vegetables. Cover; cook on High heat setting 1 hour.